Ingredients:

• 1 pound of your favorite pork sausage
• 1 large onion – diced
• 1 cup chopped celery
• 1 cup of uncooked instant rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup of grated cheddar cheese
• 4 oz pimento or roasted red bell pepper
• 4 bell peppers

Instructions:

• Preheat oven to 350 degrees
• In a large pot, cook the sausage in a large saucepan until no longer pink. Remove from pan, leaving the grease.
• Add the onion and celery and sauté briefly over medium heat, about 3 minutes, just to soften.
• Add the sausage back to the pan
• Add the soups and mix them in well
• Add the rice, cheese and pimento and mix in well.
• Turn off the heat.
• Cut the tops off bell peppers and clean out seeds.
• I put my empty peppers in an oversize muffin pan so they stand upright.
• Fill each pepper
• You can either put the tops back on each pepper or leave them off at this point. Your choice.
• Bake in the preheated oven for about an hour

*If you want to make some of these for make-ahead freezer meals, you can freeze them before baking. I freeze mine, then pull them out and vacuum seal them before storing them away.